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Lodge cast iron
So do the ginsu knives but I'm not posting about them.This is what I'm using now but some of these copper ones look pretty neat on the infomercial.
So do the ginsu knives but I'm not posting about them.
That would be the scram slam from Denny's!
Calaphon only these days. The cast iron is a pain in the ass to maintain and I'm incredibly lazy.
It's called "seasoning" a cast iron skillet.You're supposed to leave the skillet dirty, it ads flavor to the next items cooked.
Agreed, but entertaining those interested in ginsu's and skillets is not my thing. My target audience is more the bling jeans and Yeti cap crowd.You'd probably bring more to the board if you did
It's not too hard to find quality cast iron that people have given up on, and then refurbish them to better than new. It can be done with Easy Off, vinegar, and a little effort---as long as the pan is not cracked or heavily pitted. I've salvaged a few with this method.My advice with cast iron? Never buy anything new, go to garage sales, estate sales and flea markets and find something at least 30 yrs old. Never wash with soap, but take a good steel wool (soapless) scrub to it to clean any obvious baked/caked on food particles.
Season it with flaxseed oil - the process for doing this is from Cooks Illustrated and their test kitchen showed that there was a significant improvement using flax oil, than bacon grease or other old stand-byes. It's an oven method and it's going to take a few cycles, heating and cooling down the pan reapplying the oil between sets. I followed this about 2 yrs ago, with my old inherited cast iron pans and it's close to non-stick now.
After that initial seasoning, never use any soaps/detergents or strong cleaning pads on it (I use a bamboo scrubber designed for use to clean woks without removing their non-stick patina. After any contact with water or cleaning dry it off on the stove top with heat, perhaps touching up any bare spots with flaxseed oil or bacon grease.